Chocolate Marble Drizzle CakeFrom midgelet 8 years ago
- 1 3/4 cups all-purpose or cake flour shopping list
- 1/4 teaspoon salt shopping list
- 1 teaspoon baking powder shopping list
- 1/2 teaspoon baking soda shopping list
- 1 cup butter shopping list
- 1 1/2 cup granulated sugar shopping list
- 4 large eggs shopping list
- 1 cup sour cream shopping list
- 1/2 tablespoon vanilla extract shopping list
- 1 tablespoon milk shopping list
- 1/2 cup cocoa shopping list
- For the chocolate topping: shopping list
- 1/2 cup cream shopping list
- 3/4 cup pure dark chocolate chips or other good quality semisweet chocolate chips shopping list
- 1 tablespoon butter shopping list
How to make it
- Preheat the oven to 350 degrees.
- . In a medium bowl, mix the flour, salt, baking powder and baking soda together.
- Cream the butter and sugar together.
- Add the eggs, one at a time, beating after each.
- Continue beating until the mixture is light and cream colored.
- Add the vanilla and milk.
- Add about one-third of the flour mixture and mix until just combined.
- Do not beat more than necessary.
- Add one-half of the sour cream and mix in.
- Repeat with another one-third of the flour, then half the sour cream, and then the remaining flour.
- . Remove about one-third of the completed batter to another bowl.
- Add the cocoa to the two-thirds portion of the batter, folding in with a spatula until smooth.
- . Spoon one-half the chocolate batter into a greased 9-inch springform pan.
- Then, spoon the vanilla batter on top of the chocolate batter in three or four pools.
- Spoon on the remaining chocolate batter. Hold a knife vertically and cut through the batters to create a swirled effect.
- Do not stir but cut the knife through batters every three-quarters of an inch or so to create the swirls (less is better).
- Bake for 50 minutes or until the cake tests done with skewer or toothpick inserted in the center.
- Remove the cake to a wire rack and let it cool for five minutes before removing the ring.
- All chocolate variation:
- Simply skip the steps of removing part of the vanilla batter and swirling the two batters together.
- Increase the cocoa by one tablespoon.
- Bring the cream to a boil.
- Place the chips in a medium bowl.
- Pour the hot cream over the chips and stir to melt.
- Add the butter and stir until smooth.
- Set the chocolate topping aside to cool until it is of a thick pouring consistency. (The chocolate should barely pour.)
- Pour the chocolate over the cooled cake letting some of it drizzle down the sides.
- If you have any leftover chocolate, warm it slightly and drizzle it in a few random lines over your serving plates for a nice presentation.
- (If you chill the plates first, the chocolate will set up nicely when drizzled on the plates.)
The Cookmidgelet Eastern, USA
The Rating1 people
This looks a bit different and I will try this!chichimonkeyface in Albany loved it